Other items I used for my buddha bowls: (water blanch them quickly in hot boiling water then shock/rinse them in cold water to stop cooking and maintain vibrant green color)
Sugar snap peas
Grape vine tomatoes
Zucchini for zucchini ribbons
Shred/grate zucchini and carrots. You can also use a food processor/chopper to chop them until really fine (similar to rice grain size). Sprinkle lightly with salt and set aside for 10 minutes.
Use a cheesecloth to squeeze out as much liquid content as possible. Add the rest of ingredients listed under “Patties”. Use a wooden spoon or your hands to gently mix them well.
Scoop about a little more than 2 tbsp filling and use your hands to shape them into small patties. Form about 10-12 mini patties.
Heat a large saute pan over medium high heat with 1 tbsp coconut oil/avocado oil/ghee. When hot, lower the heat to medium, pan fry patties in separate batches until both sides are golden brown and cooked through. Add a bit more oil if needed. Transfer the patties to a large plate lined with paper towel.
Serve with blanched veggies of your choice with the dressing on the side.